(Not-So-Sweet) Cinnamon Baked Apples
The bulk of sugar related health issues come from consuming excessive amounts, not from ordinary intake
This week, I hit the sugar topic pretty hard. But all the talk shouldn’t be so negative. Without a doubt, there is a safe threshold when it comes to sugar intake. Especially for people who workout and/or participate in an active lifestyle.
Like most things in life, it’s best to keep it all in perspective. The bulk of sugar related health issues come from consuming excessive amounts, not from ordinary intake. To curb sugar cravings we should always keep in mind our natural options. And a good balance will help the body feel better and less deprived.
In the meantime, one of my favorite fall desserts is Cinnamon Baked Apples. Apples (and other fruits) are a great source of natural sugar. Remember, the fiber contained in fruit helps to slow the absorption of sugar, especially in the liver, which is essential to preventing excess fat & weight gain.
This particular recipe can serve as many people as you’d like.
- Large organic red apples (one or two per person)
- 1 tablespoon of cinnamon
- 2 tablespoons grass fed unsalted butter (melted)
- 4 tablespoons organic/gluten-free quick oats
- 2 tablespoons almond flour
- A pinch of coconut sugar
Preheat your oven to 350 degrees.
While the oven is getting warmed up, cut the apples in half (or thinner) and remove the core & seeds, but leave the skin on for added fiber. When finished prepping the apples, set them aside accordingly.
In a small bowl, add the cinnamon, melted butter, oats, and almond flour, then mix it all together. When finished, scoop the mixture onto apples.
From there, add your pinch of coconut sugar. Make sure to sweeten to taste. The use of coconut sugar is healthier than regular sugar because it’ll prevent a spike in blood sugar. That said, you can probably get away with using a bit more than usual.
When preparation is finished, place the apples on an oiled baking sheet and put it in the oven for about 30 minutes.
Let cool when finished. Garnish with cinnamon sticks.